Skip to main content



Parmesan Crusted Chicken & Potato Salad

Parmesan Crusted Chicken & Potato Salad
PREP: 10 min
TOTAL: 30 min


- 12 oz. Yukon gold potatoes
- 1/4 cup Parmesan cheese
- 2 tsp Dijon mustard
- 2 Scallions
- 1 tbsp Balsamic vinegar
- 1/4 cup Panko bread crumbs
- 2 6 oz. Chicken breasts
- 4 oz. Grape tomatoes
- 2 cloves Garlic

What you'll need:
- Medium pot
- Baking sheet
- Strainer
- Large bowl
- Small bowl
- Olive oil

1. Preheat oven and boil potatoes
Wash and dry everything. Preheat oven to 400 degrees. Cut potatoes into cubes. Place in boiling water for 10-12 minutes. Drain and place in large bowl.
2. Prep chicken
Put Panko bread crumbs, parmesan, olive oil, and salt & pepper in a small bowl and mix. Season chicken with salt & pepper and place on one side of a baking sheet. Brush 1 tsp of dijon mustard on each chicken breast. Sprinkle mixture on tops and press down.
3. Roast chicken and prep tomatoes
Roast chicken in oven for 20 minutes total. Cut tomatoes in half, slice the scallions…

Latest Posts


Truth Thursday - AdvoCare is NOT Too Expensive

Truth Thursday - AdvoCare is for EVERYONE

Update on my Weight Loss Journey

Advocare 24 Day Challenge - Super Honest Review

Advocare 24 Day Challenge - BOX RECEIVED

Let's Talk Healthy: Chicken Tortilla Soup

Let's Talk Healthy: Honey Mustard Chicken

Let's Talk Healthy: Summertime Salad

13 quotes to remember to love yourself first & foremost